Mediterranean Diet Friendly Savory Breakfast Bowl with Eggs, Roasted Potatoes & Greens

Total time35 min

Prep time10 min

Cook time25 min

Mediterranean Diet Friendly Savory Breakfast Bowl with Eggs, Roasted Potatoes & Greens

This bowl builds its whole flavor profile around good olive oil, doing double duty for crisping the potatoes to a smoky, golden crunch and for wilting the greens with a little garlic until they turn silky and bright. Baby spinach or kale gets just enough heat to soften without losing its color, and the eggs are gently scrambled into big, soft curds that stay tender rather than dry. A bed of roasted Yukon Gold potatoes and greens anchors the bowl, topped with those soft eggs and a generous fan of ripe avocado slices for creaminess. A dash of hot sauce at the end wakes everything up if you want it, but the smoked paprika and garlic already give the potatoes plenty of character on their own. It's a satisfying, vegetable-forward breakfast built on olive oil, produce, and eggs, which makes it a genuinely solid pick for a Mediterranean-style way of eating. Simple, colorful, and quick enough for a weekday morning, yet balanced enough to feel like a real meal.

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Ingredients

2 servings

For the potatoes

¾ lb yukon gold potatoes, cut into ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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2 tbsp olive oil, divided
½ tsp smoked paprika
½ tsp garlic powder
salt and pepper, to taste

For the greens

2 cups baby spinach or chopped kale
1 clove garlic, thinly sliced

For the eggs

4 large eggs
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

1 avocado, sliced
hot sauce, to taste (optional)

Instructions

1
Heat 1 1/2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the potato cubes in a single layer, season with the smoked paprika, garlic powder, salt, and pepper, and cook undisturbed for 5 minutes, until the undersides are golden and crisp. Stir and continue cooking, stirring every 2–3 minutes, for another 8–10 minutes, until the potatoes are golden on most sides and a fork slides through the center without resistance. Transfer to a plate and set aside.
2
Return the skillet to medium heat and add the remaining 1/2 tbsp olive oil. Add the sliced garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the spinach or kale and toss with tongs until wilted and bright green, about 2 minutes. Season with salt and pepper, then transfer to the plate alongside the potatoes.

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